In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I founded The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

By Scott Adams

Published on 07/26/1996

This recipe comes to us from Lucy Shriver at
the Gluten Free Kitchen.
1
½ cups brown

In
a medium size bowl, mix brown
rice flour, tapioca
starch, salt, and baking powder. Blend well and set
aside. In a mixing bowl, cream Butter, and slowly add sugar
and cream until light and fluffy. Add the two beaten Eggs
and Vanilla and blend again. Add Flour mixture and mix until
mixture pulls away from the side of the bowl. Place cookie
dough in waxed paper ( I rolled it like a log) and chill
in the refrigerator for several hours. When the dough is
chilled, you can either cut it with cookie cutters or slice
it to make round cookies.

Bake
on an un-greased cookie sheet at 350 degrees. I have found
that with gluten free cookies, it is better to let them
cool first, before taking off of the cookie sheet. This
reduces crumbling. I also use a spatula, to remove the cookies
from the pan.

I
made Witch Hats out of mine. I cut into a round cookie shape.
(used a knife and cut about a ½ inch of dough and placed
on cookie sheet). When cookies are done, let cool, and then
remove from pan with spatula. Spread your favorite gluten-free chocolate
frosting on each cookie, place a Hersheys kiss in the middle
and then with a orange colored frosting, you can decorate
around the base of the Hersheys kiss, to make it resemble
a hat band. If you need a icing recipe, please e-mail me
and I will be happy to mail them. ( I use a butter cream
icing.).